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Chorizo-Poblano Tortilla Bake an easy weeknight dinner with layers of corn tortillas, chorizo, poblano and creamy jack cheese.
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Chorizo-Poblano Tortilla Bake

OUT WEST: Food & Lifestyle
www.outwestlifestyle.com
Chorizo-Poblano Tortilla Bake an easy weeknight dinner with layers of corn tortillas, chorizo, poblano and creamy jack cheese.
Prep Time10 minutes
Cook Time30 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Keyword: Chorizo Recipes, Corn Tortilla Bake, Layered Enchilada Bake, Layered Taco Bake, Mexican Casserole, Mexican Taco Casserole, Mexican Tortilla Casserole, Taco Casserole, Taco Pie, Tortilla Casserole, Tortilla Pie
Servings: 6

Ingredients

  • 8 oz. ground chorizo
  • 1/4 yellow onion diced
  • 14 oz. creamed corn
  • 8 oz. monterey jack cheese grated
  • 8 yellow corn tortillas halved
  • 2 large poblano peppers

Toppings

  • 1/4 cup fresh cilantro chopped
  • 1/4 cup queso fresco crumbled
  • 1 avocado sliced

Instructions

  • Roast poblanos by placing on a sheet pan under broiler until charred on all sides. Remove from oven and cover with lid. Set oven temp to 375 degrees.
  • Peel charred skin off poblanos and discard. remove seeds and stem. Cut roasted poblano into strips. Set aside.
  • Saute onion in a dry pan over medium high heat. Add chorizo, breaking up with spoon until browned. Add can of creamed corn and remove from heat.
  • Assembly: In a square baking pan, cover bottom of pan with half the tortillas. spoon over half of the chorizo mixture, then half of the cheese, repeat layer of remaining tortillas leaving a few pointy edges exposed for crispy texture, top with a layer of poblano peppers, remaining chorizo mixture and cheese.
  • Bake in a 375 degree over for 30 minutes. top with queso fresco, cilantro and sliced avocado.